Aioli

4 to 6 large fresh garlic cloves, to taste

1/2 teaspoon salt

1 large egg yolk, at room temperature

1 teaspoon mustard

1/2 cup extra-virgin olive oil

1/2 cup vegetable oil

1/2 juive of lemon (optional)

1/2 teaspoon piment d'Espelette (optional)

Peel and cut the garlic in half, then remove the green sprout that runs lengthwise through the center of the garlic.

Place the garlic and salt on a chopping board and mince mashed together evenly to form a paste. Transfer to bowl. We used a pesto and mortar for this process as well as for the entire recipe.

Add the egg yolk and stir to thoroughly blend. Add the mustard and blend.

Very slowly whisk in the oils, drop by drop, until the mixture thickens. Gradually, whisk in the remaining oil in a slow, thin stream until the sauce is thickened to a mayonnaise consistency.

Season with lemon juice and piment d'espelette. Refrigerate until ready to serve.

makes about 1 cup

Artichokes a la Barigoule

This is one of the recipes I learned during French cooking classes given by Anne de Ravel.

Artichokes a la Barigoule

Serves 6

3 bunches purple artichokes (about 15)

3 tablespoons olive oil

1/2 package slab of smoked bacon

3 large garlic cloves, sliced

1 medium carrot, peeled and diced

1 large onion, finely diced

sprigs of fresh thyme

1 bay leaf

3/4 cup white wine

water

salt and freshly ground pepper to taste

To trim and cut the artichokes: fill a bowl with water and stir in 1/4 cup of vinegar or the juice of one lemon. Cut off the stem of one artichoke and bend back the lower, outer leaves until they snap off easily near base. Continue until you reach the tender leaves near the center.

Cut off the top third of artichoke or just below the green tips of the leaves. Pare all remaining dark green areas from bases. Halve the artichoke heart and remove the fuzzy center. Add the artichoke heart to the bowl of water. Continue until all the artichokes are trimmed.

Cut the smoked bacon into small cubes. Heat the olive oil in a shallow pan. Add the diced bacon and saute until lightly brown. Add the onions, carrots and garlic. Lower the heat and saute until the vegetables are soft but not brown.

Drain the artichokes and add them to the pan. Add the wine and bring to a boil. Simmer for 2 minutes. Add enough water to just cover the artichokes along with the bay leaf and thyme. Season with salt, cover and simmer over low heat for 15 to 20 minutes or until tender.

Cooking Classes in Southern France

I just returned from a fantastic European trip where I had the opportunity to participate in cooking classes given by Anne de Ravel http://www.saveurlanguedoc.com/anne.php.

There is nothing like heading to the farmers market early in the morning to get fresh produce, bread, spices, olives and meat for an evening meal. From the second we stepped inside the farmers market I was in heaven and could barely put my camera down. Everything was beautifully arranged and so fresh. I walked around just taking it all in. I must have looked like a crazy lady being the only one with large camera around my neck taking pictures of fish, spices, bread and more. At one point in the day a guy at the market told Anne that I was a photographer for a fashion magazine. She got a good laugh out of it and told then that I was with her and not a magazine, but the guy refused to believe her. In a sense I felt like a fashion photographer surrounded by a runway of beautiful food on display making you want to do a double take at every stand you passed by.

The next few recipes to follow are some that I learned from Anne. Enjoy!

Fresh Basil Pesto

An abundance of Basil...Make Pesto!

This recipe from www.simplyrecipes.com is one of the easiest and one of my favorites.

INGREDIENTS

2 cups fresh Basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I use Romano)

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts (I use toasted pine nuts from Trader Joes)

3 medium sized garlic cloves, minced - toss in an extra for some more kick

Sea Salt and Ground Black Pepper to taste

Equipment - Food Processor or Powerful Blender (I use my VitaMix)

METHOD

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few more times.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 Cup.

Serve with pasta, I use Rotini so it can get between the curves. Add some Kalamata olives, roasted chicken and extra parmesan on top. Yum!